Fleur de Lis

Fleur de Lis

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Friday, June 29, 2012

Picnic Cole Slaw

There are so many variations of cole slaw.  Shredded cabbage v. chopped cabbage.  Mayo based?  Carrots?  What about relish?

As always I lean toward those that include vinegar.  Apple cider vinegar in fact.    Here's my favorite version of cole slaw.  Enjoy!

1 cup Duke's mayonnaise
1/4 cup apple cider vinegar
3/4 t. celery salt
1/4 t. freshly ground black pepper
 1 16-ounce package of shredded green/purple cabbage and carrots

Whisk together first four ingredients in a medium bowl. 

In serving bowl, add cabbage mixture and carefully blend in dressing.  Chill for an hour or so before serving.

Easier Than Apple Pie

If you want something a little different than the average run of the mill, two crust apple pie, try this one.  I love all things rustic or free form in design.  This pie is fun to make and delicious. 

Thanks to McCormick.com for this keeper.

1 refrigerated pie crust from a 15 ounce package
1 egg white, lightly beaten
3/4 cup sugar
2 T. cornstarch
2 t. ground cinnamon
4 cups thinly sliced applies (about 4 medium)
1 t. sugar

Preheat oven to 425 degrees F.  Prepare crust as directed on package.  Place on foil lined 12 inch pizza pan.  If necessary, press out any folds or creases.  Brush crust with about 1/2 of the beaten egg white.

Mix 3/4 cup sugar, cornstarch and cinnamon in a medium bowl.  Toss with apples.  Spoon into center of crust, spreading to within 2 inchest of edges.  Fold 2-inch edge of crust up over apples, pleating or folding crust as needed.  Brush crush with remaining egg white and sprinkle with 1 t. sugar.

Bake 20 minutes or until apples are tender.  Cool slightly before serving.

Monday, June 18, 2012


I have wanted a popover pan for years. After receiving a gift card to Williams-Sonoma, I knew what I wanted to purchase. Armed with the recipe accompanying the pan, I set to work.

4 T. butter (1/2 stick), unsalted, melted
6 eggs, lightly beaten
2 cups milk
2 cups all-purpose flour
1 t. salt
Unsalted butter (for serving)(optional)

Preheat oven to 450 degrees. Spray the cups of a 6-cup popover pan with nonstick cooking spray. Pour 1/2 t. of the melted butter into each cup. In a bowl, whisk together the eggs and milk, then whisk in the remaining 2 T. butter. In a large bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes. Divide half the batter among the prepared cups.

Bake for 20 minutes. Reduce the heat to 325 degrees and bake for 15 minutes more. Remove from the oven and invert the pan onto a wire rack. Let the pan cool, then repeat the process from above with the remaining batter. 

Serve immediately with butter and jam. Makes 12 popovers.

Friday, June 15, 2012

Tomato Sandwich = One of Greatest Joys of Summer

Sometimes the most simple things can bring the greatest joy.  For me, one of the best foods of summer is a tomato sandwich.  Slice a still warm from the sunshine tomato, put a little mayo on some white bread (there's a time and place for healthy, 15 grain bread, but this isn't it), as much salt and pepper as you like and enjoy. 

Wednesday, June 13, 2012

Zucchini, Rice & Italian Sausage Casserole Part II

I told you I was going to tweak the recipe a little and the results were MUCH better to me.  Two cans of diced tomatoes with fennel added to the leftovers and about a half cup more of parmesan made all the difference.

Remember you could add any type of diced tomatoes you like if fennel's not your thing.  You could also choose whichever type of sausage you like or leave it out entirely. 

Sunday, June 10, 2012

Zucchini, Rice and Italian Sausage Casserole

I adapted this recipe from Eating Well Magazine. Not your typical heavy cheesey casserole by any means. I changed a few things from the original recipe  and will post my version. With the leftovers I'm going to mix in some diced tomatoes and will post a picture of the "re-do."

1 1/2 cups rice
3 cups reduced-sodium beef stock broth
4 cups diced zucchini  and/or summer squash (about 1 pound)
2 red or green bell peppers, chopped
1 large onion, diced
3/4 teaspoon salt
1 1/2 cups milk
3 tablespoons all-purpose four
2 cups shredded 5 blend Italian cheese, divided
1 cup fresh or frozen (thawed) corn kernels
 2 teaspoons extra-virgin olive oil
1 lb. Italian sausage, casings removed
4 ounces reduced-fat  cream cheese  (Neufch√Ętel)

Preheat oven to 375°F.

Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for about 40 - 45 minutes until the rice is tender and most of the liquid is absorbed.

Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes.  Reduce heat to low. Add 1 1/2 cups Italian blend cheese and corn and cook, stirring, until the cheese is melted. Set aside.

Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.

When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Italian cheese on top and dollop cream cheese by the teaspoonful over the casserole.

Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving. Garnish with chopped oregano and/or basil.

Friday, June 8, 2012

Yellow Crook Neck Squash Casserole

Sweet Harold's garden continues to provide us with lots and lots of zucchini and yellow squash.  Made this recipe up on the fly this afternoon.   Southern Comfort Food at its finest!

8 medium sized yellow squashed, ends trimmed and sliced into 1/2 inch thick slices
8 oz. sour cream
2 eggs lightly beaten
salt and pepper to taste
2 cups finely shredded cheddar cheese
1/2 sleeve buttery crackers, crushed

Preheat oven to 350 degrees.

In a large pot over medium high heat, add enough water to cover the squash slices.  Bring to a boil and lower heat to medium low.  Cook until squash slices are tender, about 8 - 10 minutes.

Drain squash and return to pot.  Mash squash with a potato masher.  Add sour cream, eggs and s & p and stir until all blended.  Slowly stir in cheese.

Spoon mixture into a 2 quart casserole dish.  Cook for 25-28 minutes until bubbly.  Remove from oven and top with crushed crackers.  Return to oven for 5 - 6 minutes until crackers are browned.

Roasted Baby Carrots

A friend gave me a nice little batch of baby carrots from his garden.  So pretty!  Yellow, organge, red, white and purple.

I tossed them with a little olive oil and sea salt and roasted them in a 375 degree oven for about 15 minutes.  SO sweet and delicious.  I could have eaten every single one of them.